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Spiced roasted butternut squash soup

This butternut squash soup is full of warmth thanks to chilli, za'atar and smoked paprika. Make a batch and freeze it, ready to heat on cold days.

Serves 4

Prep Time 10 min

Cooking Time 45 min

Ingredients

  • 750g butternut squash, deseeded and cut into 3cm thick slices (no need to peel)
  • Spray sunflower oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, chopped
  • 1tbsp ras el hanout spice mix
  • 1 red chilli, deseeded and finely chopped
  • 1 litre reduced-salt vegetable stock
  • 400g can chickpeas in water, drainedSmoked paprika and chopped fresh chives, to garnish
  • 4 slices crusty wholemeal bread, torn into chunks, to serve

Method

  1. Heat the oven to 200°C/fan 180°C/gas 6. Put the squash in a roasting tray and spritz with a little oil. Roast for 30–35 min until tender.
  2. Meanwhile, put the onion and carrots in a large non-stick lidded pan with a spritz of spray oil and cook on a medium heat for 5 min, stirring occasionally.
  3. Add the garlic, ras el hanout, two-thirds of the chilli and the stock to the pan. Stir well, bring to the boil, then reduce the heat, cover and simmer for 10 min.
  4. When the squash is tender, remove the flesh from the skin (discard the skin) and add to the pan with the chickpeas. Simmer, covered, for 10 min.
  5. Blend the soup until smooth, then stir in the remaining chilli. Ladle into bowls, sprinkle with a little paprika, scatter with chives and serve with the bread.

Nutrition per serving

Read more on how we calculate nutrition.
324 13.2g 3.9g 0.6g 12.8g 16.1g 0.8g 204mg 52.4g 4.1mg

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